Debbie's Dutch Baby
Can You Help?
This puffed pancake was created at a family-run Seattle restaurant. The original recipe remains that family's secret, but through the years, enterprising cooks have come up with numerous variations, like this version.
Be very careful using a food processor—let your parents tell you what steps you can do to help, and always let your parents handle the sharp chopping blade.
Equipment: Food processor, measuring cups (liquid and dry), 10-inch glass pie plate, measuring spoons.
1 cup milk
2 cups sifted flour
1/2 teaspoon salt
1 cup half-and-half
1 stick butter or margarine
2 tablespoons lemon juice
1. Pour milk into the food processor container. Combine the sifted flour and salt and sift together over the milk. Mix by turning the machine on and off (pulsing) 3 or 4 times until well mixed. (Kids can push the pulse button!)
2. Add the eggs one at a time and whirl for 4 or 5 seconds after each addition. Add the half-and-half and beat until ingredients are well blended.
3. Cover the batter and refrigerate for at least 2 hours.
4. Heat the oven to 450 degrees. Place the butter or margarine in a 10-inch glass pie plate. Set in oven just long enough to melt butter.
5. Remix the batter by hand or in the food processor to make sure it is smooth, then pour into the hot butter to a depth of 1/2-inch. Bake for 15 minutes or until the pancake rises, then reduce the oven temperature to 375 degrees and bake for 10 or 15 minutes longer, until the pancake top puffs and turns crispy brown. Sprinkle with confectioners' sugar and lemon juice before cutting into wedges. Serve with syrup or sliced fruit if desired.
Pancakes, Waffles & Electric Appliances
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